Lemon and Cumquat Curd

Photo by Steve Shanahan

First published Canberra Times 14 December 2011.

Lemon and Cumquat Curd

4 eggs

¾ cup sugar

½ cup lemon juice

juice of 3 cumquats

2 tspns of finely grated lemon rind

125g chopped unsalted butter

Place the eggs and sugar into a heatproof bowl. Place bowl over a pan of barely simmering water and whisk the egg and sugar mixture constantly until the sugar has dissolved.

Add the lemon and cumquat juice, lemon rind and butter. Whisk mixture for 20 minutes until smooth and the butter has melted and thickened enough to coat the back of a wooden spoon. 

Do not allow the mixture to boil as it will split.

Pour the mixture into hot sterilised jars and seal immediately. The curd will thicken when cooled.